cynjne Recipe Reviews (Pg. 5) - Allrecipes.com (18119808)

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cynjne

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Broccoli and Cauliflower Casserole

Reviewed: Sep. 4, 2009
This time of year all the produce looks wonderful. It's at its peak and often at a great low price. Broccoli I eat all year, its cost is not ever too bad. Not so with cauliflower. Its price soars to where I cannot justify buying it. I have tried quite a few similar casseroles like this one and have found I like this the best. I did up the rice amount to about 3/4+ C. which solved some overly liquid concerns. Other than for grilled cheese sandwiches I don't stock processed cheese. A note to others: Shredded cheddar cheese in the same amount called for works well. I chose old cheddar as I like the stronger flavour. The cracker (Ritz) topping is a nice touch. I don't usually like this added textured layer but it's really good here. I dotted the top with small pieces of butter to finish. This makes a good sized amount. Perfect if it's destined for a social function like a pot luck. This makes a good amount so I will freeze my leftovers for another dinner. Thanks- This is a nice one.
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9 users found this review helpful

Puttanesca I

Reviewed: Sep. 2, 2009
With no one else a lover of anchovies, olives and capers, I finally put my foot down, claiming that our meal tonight is whatever you can make yourself. I suppose that's a common scenario for home cooks, letting family whims make dinner choices most of the time. I was very pleased with the result of this puttanesca. I love saying that! It was surprisingly quick to make. I may have used a little less oil after reading that many found the amount high. This sauce clung beautifully and gave great colour to the linguine. The anchovies are not the stand out flavour. They do however, comprise a portion of the overall taste. FYO 1/2 tsp = 1 fillet. Maybe just try 1/2 - 3/4 tsp. to see how this ingredient adds to the sauce. As does fish sauce enhance the flavour of many Asian dishes, anchovy does here. I don't know many who would take a swig of the vile fish sauce on it's own, neither do I know many who would pop an anchovy. As with many simple recipes like this one, buy the best ingredients that won't break your budget and you are on your way to a delightful meal. Thanks so much Pooche. Fabulous recipe.
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6 users found this review helpful

Easy Batter Fruit Cobbler

Reviewed: Aug. 26, 2009
I found this recipe a couple of days ago and don't know how I had never seen it before. In just under an hour you can have this lovely, summery dessert on the table. I had a hard time waiting for it to cool off. I confess to adding more than the called for amount of fruit; 2 cups. 2 peaches, 1 plum, a handful of frozen strawberries and as many blueberries as was needed to fill in the gaps. This combination was pretty good. The blueberries stuck out as the best tasting fruit.
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1 user found this review helpful

Tasty Tender Pork Tenderloin

Reviewed: Aug. 16, 2009
The usual marinated pork tenderloin is almost always what I prepare. I have been lucky with that method but I must admit that there are times when I don't feel like doing that much messy prep work in the evening. However, I did make Russian dressing from AR the night before. I followed the recipe as it was written and my family really liked it. I had to use a mixture of honey, corn syrup and maple syrup as that is what I had on hand. I guess I can see where some may find the sauce too sweet. I didn't find this myself. I might use 3/4 of a packet of onion soup as it stood out a little too much. I really liked browning the meat prior to it's oven time. It added a nice texture as well as flavour. Next time I may cut the roasting time by 10 - 15 min. My meat thermometer is broken so I couldn't check doneness and the meat was a little on the dry side. Thanks for sharing this recipe. I'm sure I will make it again.
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2 users found this review helpful

Daddy's Fried Corn and Onions

Reviewed: Jul. 29, 2009
This recipe falls into the category of simplicity at it's best. If this seems like too high a compliment aimed at the lowly ear of corn, you may want to give this dish a try. THREE INGREDIENTS! (+S&P). I made this exactly as written. The corn smells so good as it is sauteed with the butter. I can understand why some would choose to cook the onions first. They do need about 20 minutes to become heavy in flavour and achieve caramelization. However I'm inclined to think that this was not the submitter's intention. "Just beginning to get crispy" is what the instructions tell us to look for. For the record I do really like caramelized onions. The deep flavour impact they produce is heavenly. I think the star of this recipe is the corn. Using fresh is undoubtedly the way to go if possible. 4 ears of fresh corn often costs less than 1 dollar. You cannot get much better a vegetable than fresh corn to provide the essence of relaxed summer meals. This is a good example of seasonable dining. I used 1/2 of a smallish vidalia onion which provided another layer of sweetness. Thanks for posting this recipe. My family really enjoyed it.
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4 users found this review helpful

Japanese Zucchini and Onions

Reviewed: Jul. 28, 2009
Using all of the wonderful Asian style recipes I have enjoyed from AllRecipies, I think I could host a themed party, surprising and satisifing everyone. The choice to add additional vegetables easily works without comprising the basic flavour. Using different colours of zucchini (maybe yellow) could make it even more attractive. Great texture, quick and easy, inexpensive and most importantly delicious.
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2 users found this review helpful

Grandma's Salad Dressing

Reviewed: Jul. 4, 2009
I needed only 2 Tbsps. of French dressing for a big m*** type of sauce for our hamberger dinner tonight. Store bought is ok but I didn't feel even like spending the $2.00 when I was sure I could make some at home. Any time I don't have to reach into my purse is great incentive to me. I scaled down this recipe to get the needed amount and saved what was left over. This was just right for my sauce and will dress another couple of small salads. Thanks.
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3 users found this review helpful

Bacon-y Bok Choy

Reviewed: Jun. 29, 2009
I'm happily giving thes recipe a high rating. It was exactly what I was looking for. Something interesting and new, healthy and not very expensive, It sure was easy and quick to prepare and met the approval of everyone at my dinner table. I did add more bacon,(how bad can that be)as I needed to use it up. I probably added a little more garlic too. The direction of 1 tsp. of red pepper flakes is not too much for the average person but could be lessened for those with tender palates. The bok choy is a huge heap in the frying pan. Don't worry though, it will soon soften up and drastically shrink in size. Be cautioned - the bok choy must be rinsed very thoroughly before use. Lots of dirt hiding in the leaves. I guarantee you will kick yourself if you bite into a gritty forkful and don't get to eat this. I would like to start enjoying at least 1 night a week with a meal containing veggies only. This for sure will be on the menu. Thanks so much for sharing this one.
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49 users found this review helpful

Roasted Garlic Bread

Reviewed: Apr. 16, 2009
Finally! A really good garlic bread. Roasting the whole heads or bulbs of garlic adds the perfect flavour. That's exactly what has been missing from other recipies I tried. Everyone is needing to watch pennies these days, myself included. That being said, spaghetti is a frequent dinner choice for my family. Adding this bread to the menu makes a common meal one that we look forward too. Thanks so much.
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2 users found this review helpful

Chantal's New York Cheesecake

Reviewed: Feb. 1, 2009
Unbelievably delicious. I can't imagine the cost of purchasing something similar at a bakery. There are many good tips by reviewers to help those who have never made a cheesecake before. So "Thanks" everyone. And a big "Thank You" to Taliesen for sharing this recipe
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1 user found this review helpful

Bermuda Spinach Salad

Reviewed: Jan. 17, 2009
If I was served this salad at a restaurant I would go back just to have it again. It is way beyond delicious. We were licking our fingers. I made my own croutons and used slightly less onion which was finely chopped (I used a red onion). While I was grocery shopping today I noticed spinach on sale. I bought two bags and I'm looking forward to having it this week. Ingredients for both the salad and the dressing are perfect. I wouldn't change a thing. Thanks so much for sharing this wonderful recipe.
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3 users found this review helpful

Chocolate Cappuccino Cheesecake

Reviewed: Jan. 12, 2009
I like to make several desserts for Christmas dinner and one is always a cheesecake. This is a nice recipe that presents well and isn't too heavy. I liked the cinnamon in the crust and the flavoured whipped cream. It set up really well and didn't crack. I would have liked to have used a cake decorating bag to pipe the whipped cream onto the cake top. All in all a good cheesecake recipe.
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1 user found this review helpful

Honey Bun Cake I

Reviewed: Jan. 12, 2009
Be prepared for this to be very, very sweet. If you decide to do the icing I would suggest to thinly drizzle it over the cake. I used a bundt cake pan and found that I had to bake it for an additional 20 minutes. The brown sugar, cinnamon filling layer tasted good but it did make that part of the cake slightly mushy. I wasn't expecting this to happen as I have made similar recipies without this result. If I make this again using the bundt style pan I will not use so much of this filling.
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1 user found this review helpful

Empire Cookies

Reviewed: Jan. 8, 2009
I remember my mother bringing these cookies home from the bakery. I used to call them ice skating cookies because of the white icing and the red cherry that looked like a scarf. I know, big imagination! These cookies were - and I say were because they are all gone - really good. The dough was super easy to work with. It didn't crack or stick and I was able to reroll scraps to get as many cookies as possible. They hardly spread while baking so I was able to bake quite a few on one cookie sheet. These are very expensive to buy. Thanks for sharing this recipe. I'll be making them again soon.
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2 users found this review helpful

Creamy Tomato And Cream Cheese Soup

Reviewed: Jan. 8, 2009
One person in my family liked this, hence the low rating. I didn't care for this at all. The recipe instructs to cover and roast the tomato, red pepper and garlic mixture for 25 minutes. When I took it out of the oven it wasn't even hot in the middle. What is the point in this step? Nothing is roasted, just heated up. I am not a picky eater and I like all of the ingredients called for. For some reason I found they didn't blend well, every flavour seemed too sharp, especially the mushrooms, celery and rosemary. I tried a bowl the next day but unfortunately the flavour did not get any better. Rather than discarding I will freeze the rest for the one that likes it.
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6 users found this review helpful

Cajun Appetizer Meatballs

Reviewed: Jan. 3, 2009
These were not as flavourful as I had expected.
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3 users found this review helpful

Pork Tenderloin with Mustard Sauce

Reviewed: Dec. 29, 2008
It's almost a guarantee that pork tenderloin is...well...tender. After marinating overnight and roasting for the perscribed time this recipe does deliver in that respect. The flavour imparted by the marinade was just so-so. I didn't care for the mustard sauce either. Everyone ate their dinner without complaint but it's not something I will make again. Thanks anyway.
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3 users found this review helpful

Frosted Grapes

Reviewed: Dec. 28, 2008
I made these to go along with the frosted cranberries I decorated my Christmas dinner table with. I used green grapes and lime jello powder, with a thought to use red and green Christmassy colours. These were really well liked and my guests nibbled on them throughout the meal. I think if I can find nice round shaped grapes they would look a little nicer. Mine were kind of oblong. I will do these and the frosted cranberries for many Christmas dinners to come. Thanks for a very unique idea.
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5 users found this review helpful

Frosted Cranberries

Reviewed: Dec. 28, 2008
These looked beautiful on my Christmas table. I presented them in a pretty bowl and my guests were so intrigued. My daughter, who can be hard to please sometimes, took home any that were left. I had purchased a bag of fresh cranberries and used half for cranberry sauce and half made up this pretty addition and new Christmas tradition.
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3 users found this review helpful

Peppermint Meringues

Reviewed: Dec. 17, 2008
I really enjoyed making these meringues. I followed the directions as given and piped them onto the baking sheet using the ziplock method some other reviewers suggested. Maybe I made mine slightly larger as I got about 25 rather than the 48. These little meringues are light as air and almost melt in your mouth. I need to find a better way to crush the candy canes. I thought a food processor would turn them into an unidentifiable dust so I chopped them into very small pieces with a sharp knife. Well..let me tell you - I should have worn safety goggles as many candies became missiles. I'll be finding these little projectiles for months. That being said, the candy cane sprinkles look so pretty against the white of the meringues. I will be making another batch in the next few days before Christmas. These are a wonderful addition to your Christmas cookie trays.
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1 user found this review helpful

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